Cauliflower in a Celery Mint SauceOrigin: Roman Period: Traditional |
Ingredients:1 cauliflower (or a large head of broccoli)½ tsp cumin seeds 50 ml white wine 20 ml olive oil pinch of black peppercorns ½ tsp celery seed (or lovage) 3 or 4 sprigs of mint pinch of fresh rosemary (or rue) handful of chopped coriander leaves 200 ml vegetable stock 100ml white wine vinegar 30 ml olive oil or (or 30g butter) salt and black pepper to taste Method:In a mortar add a pinch of peppercorns, celery seed, mint and rosemary. Grind with a pestle and add the chopped coriander leaves. Mix these in with the pestle. Put this in a pan along with white wine vinegar, olive oil or butter and about 200ml of the vegetable stock. Bring to the boil and simmer for about 40 minutes to reduce the volume of the stock. When the sauce is about 15 minutes from being done add the cauliflower or broccoli to a large pan along with the cumin seeds, salt, wine, olive oil, and just enough water to steam the vegetables without stewing them. Bring to the boil and simmer for about 10 minutes. Drain the vegetables and pour into a bowl. Cover with the reduced sauce and serve immediately. As an alternative you can serve a mix of cauliflower and broccoli. |
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Other recipes with cauliflower and celery seeds as primary ingredients: Buttered Colle-floure Cauliflower in a Celery Mint Sauce Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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